Swiss chocolate (German: Schweizer Schokolade; French: Chocolat Suisse; Italian: Cioccolato Svizzero) is chocolate produced in Switzerland. Switzerland's chocolates have earned an international reputation for high quality with many famous international chocolate brands.
Switzerland is particularly renowned for its milk chocolate, the most consumed type of chocolate. In 1875, a Swiss confectioner, Daniel Peter, developed the first solid milk chocolate using condensed milk, which had been invented by Henri Nestlé, who was Peter's neighbour in Vevey.[1][2]
In addition to milk, a wide variety of ingredients other than cocoa are used to make the most popular chocolate bars. They notably include nuts (mostly hazelnuts and almonds) and dried fruits (raisins).
- ^ Mintz, Sidney (17 April 2018). The Oxford Companion to Sugar and Sweets. Oxford University Press. p. 524. ISBN 978-0-19-931339-6 – via Google Books.
- ^ Moskin, Julia (13 February 2008). "Dark may be king, but milk chocolate makes a move". The New York Times. Archived from the original on 14 May 2016. Retrieved 1 January 2016.